Stuffed Artichokes with Gremolata & Greek Yogurt Dipping Sauce
Artichokes are rich in luteolin derivatives, a type of antioxidant flavonoid which has been shown to have positive effects on a wide variety of cognitive issues. Fun fact: the antioxidant value of an artichoke actually increases when the artichoke is fried! Of course, so do the calories…
March marks the beginning of artichoke season. A ripe artichoke will feel firm and have shiny bright green outer leaves with inner leaves that are tightly packed. A sign of a fresh artichoke: you'll hear a little squeak when you give it a squeeze.
- 4 whole artichokes
- 7 Tbsps olive oil, divided
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 ¼ cup bread crumbs
- Leaves from 4 sprigs fresh thyme
- 2 oz can roasted chili peppers, minced and drained
- 1 cup Parmesan cheese
- Salt and pepper
- ¼ cup parsley, finely chopped
- 1 clove garlic, minced
- 1 tsp lemon zest
- ½ cup Greek yogurt
- ½ cup sour cream
- Trim the tough outer leaves of the artichokes and cut the top third off with a serrated knife. Cut the remaining prickly tips off with scissors. Cut the stem, close to the base, evenly so the artichoke stands up.
- Fill a large pot with one inch of water and place a steam basket inside with the artichokes in it. Cover and bring water to a boil. Steam the artichokes till the stems are knife tender, 30-40 minutes. With tongs, remove artichokes and set upside down on a paper towel to drain any excess water. Let artichokes cool.
- In a sauté pan over medium-low heat, add 2 tablespoons olive oil and onion and cook until onion starts to turn translucent, about 2 minutes. Add the garlic and thyme and cook one minute longer. Put onions and garlic in a bowl and add the bread crumbs, ½ cup Parmesan cheese, peppers, and salt and pepper to taste and stir to combine. Add the remaining 5 tablespoons of olive oil and stir until bread crumbs are moistened.
- With a paring knife remove the inside fuzzy leaves of the center of the artichoke, to create a small pocket for the filling, and gently spread out the outer leaves. Fill the center with the bread crumb filling and distribute it through the outer edges of the artichoke, gently pressing it in place. Let the artichoke sit in the fridge at least 4 hours or overnight for the filling to set.
- In a small bowl, combine minced garlic, lemon zest, and finely chopped parsley. Stir to combine.
- In a small bowl, combine the Greek yogurt and sour cream. Stir to combine.
To Cook and Serve
- Preheat broiler. Place the artichokes on a baking sheet and top with remaining ½ cup Parmesan cheese. Broil the artichokes until the cheese and filling begin to brown (approximately 2-3 minutes).
- Top each artichoke with gremolata and a dollop of the Greek yogurt dipping sauce on the side.